Browned Butter Cinnamon Rolls

1. In a microwaveable bowl or small stovetop pot, warm the milk until it is 115°F or feels like warm bath water.

2. Place the warmed milk in the bowl of a stand mixer with the paddle attachment and sprinkle the active dry yeast on top, then add the sugar. Mix briefly with a fork and let sit for 8-10 minutes until the yeast is foamy.

3. Once the yeast is foamy, add melted butter, egg, egg yolk, and mix on medium speed until well combined. Stir in the flour and salt until the dough begins to form.

4. Switch to the dough hook on the stand mixer and mix the dough on medium speed until it comes together and feels soft and slightly sticky, about 8-12 minutes. Adjust flour if needed.

5. Lightly grease a bowl with oil and transfer the dough ball, then cover with plastic wrap and a warm towel. Allow the dough to rise until doubled in size, about 1 to 1.5 hours.

6. Dust work surface with flour, turn out the dough, and use a rolling pin to roll it into a 10x14 inch rectangle.

7. For the filling, melt butter and add dark brown sugar, cornstarch, cinnamon, and nutmeg to form a paste.

8. Spread filling mixture over the dough, leaving a 1 inch border.

9. Roll the dough into a log from the long side. Use dental floss to cut the log into even rolls.

10. Grease a 9x13 glass dish with butter and place cinnamon rolls in the pan. Cover and let rise for another 1-1.5 hours.

11. Preheat oven to 350°F towards the end of the rise time.

12. Bake cinnamon rolls for 18-20 minutes until just golden brown.

13. For the frosting, beat softened cream cheese, powdered sugar, salted butter, and brown butter emulsion until smooth and fluffy.

14. Spread frosting over the warm rolls and serve.

15. Store leftovers covered in the fridge for up to 5 days. Reheat before serving.